Post by chief_cook2 on Mar 23, 2003 21:54:11 GMT -6
3 pounds red potatoes, unpeeled
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with
cold water to cover. Bring to a boil, lower the heat, and simmer covered
for 25 to 35 minutes, or until the potatoes are completely tender.
Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the
potatoes to an electric mixer fitted with the paddle attachment and mix
them for a few seconds on low speed to break them up. Slowly add the hot
cream and butter to the potatoes, mixing on the lowest speed (the last
quarter of cream and butter should be folded in by hand). Fold in the
sour cream, Parmesan, the remaining salt, and pepper; season, to taste,
and serve immediately. If the potatoes are too thick, add more hot cream
and butter.
Keep the smashed potatoes hot in a heat-proof bowl set over simmering
water.
Yield: 6 to 8 servings
1 tablespoon kosher salt plus 2 teaspoons
1 1/2 cups half-and-half
1/4 pound (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with
cold water to cover. Bring to a boil, lower the heat, and simmer covered
for 25 to 35 minutes, or until the potatoes are completely tender.
Drain.
In a small saucepan, heat the half-and-half and butter. Transfer the
potatoes to an electric mixer fitted with the paddle attachment and mix
them for a few seconds on low speed to break them up. Slowly add the hot
cream and butter to the potatoes, mixing on the lowest speed (the last
quarter of cream and butter should be folded in by hand). Fold in the
sour cream, Parmesan, the remaining salt, and pepper; season, to taste,
and serve immediately. If the potatoes are too thick, add more hot cream
and butter.
Keep the smashed potatoes hot in a heat-proof bowl set over simmering
water.
Yield: 6 to 8 servings